Christopher Creech
Reno
Summary
Skilled Banquet Chef specializing in menu development and event coordination. Expertise in kitchen management, team leadership, and staff training to optimize operational efficiency and guest satisfaction. Industry-accredited in food safety, committed to delivering high-quality culinary presentations and exceptional service for memorable events.
Overview
12
12
years of professional experience
Work History
Banquet Chef
Wild River Grill
02.2020 - 03.2021
- Designed and executed diverse banquet menus for special events.
- Coordinated and executed banquets, plated dinners, group lunches, and wedding events to achieve seamless guest experiences.
- Supervised kitchen staff to maintain high standards of food preparation and presentation.
- Partnered with event planners to tailor food presentations, enhancing overall event appeal.
Line Cook
Oxbow Café & Line Cook Bistro
03.2019 - 10.2019
- Prepared ingredients including lamb, duck, rice, and vegetables, ensuring quality for dinner service.
- Prepared ingredients for daily menu items and special dishes, contributing to efficient kitchen operations.
- Maintained cleanliness and organized kitchen workspace and equipment to support a safe cooking environment.
- Assisted in training new staff on food preparation techniques and safety protocols.
Room Chef
Nugget Roses Café
02.2018 - 12.2018
- Prepared diverse menu items using fresh, locally sourced ingredients.
- Oversaw kitchen operations to maintain workflow and optimize efficiency.
- Trained and supervised junior kitchen staff in food preparation techniques to enhance skills and consistency.
- Processed daily orders from internal warehouse, managed staff, maintained kitchen equipment, and prepared roast beef, corned beef, and vegetables.
Line Cook
The Gas Lamp
12.2017 - 02.2018
- Prepared a variety of menu items efficiently in a high-pressure kitchen environment.
- Stocked line and prepped meats including steaks, pork loin, and shrimp for timely service.
- Collaborated with team members to coordinate tasks and enhance service efficiency.
- Maintained cleanliness and organization of workstations and kitchen tools.
Sous Chef
Redwood Cafe
03.2017 - 01.2018
- Supervised kitchen staff and coordinated daily meal preparations, enhancing workflow efficiency.
- Developed seasonal menus incorporating fresh local ingredients.
- Ensured compliance with food safety regulations and maintained kitchen cleanliness standards to uphold quality.
- Managed biweekly food orders, including tri-tip and whole chickens, to maintain optimal inventory levels.
Line Cook
Eldorado The Roxy
03.2015 - 04.2017
- Prepared and inspected ingredients for daily menu items to ensure freshness and quality.
- Restocked salad and appetizer stations during service to maintain ingredient availability and support timely meal preparation.
- Collaborated with team members to streamline kitchen workflow and enhance service efficiency.
- Operated kitchen equipment safely and efficiently during meal prep.
Prep Cook
Cheesecake Factory
05.2014 - 04.2015
- Prepared ingredients for daily menu items in a fast-paced kitchen environment.
- Prepared salads, appetizers, soups, and sauces with precision in a high-volume kitchen.
- Assisted chefs in cooking and plating dishes, contributing to consistency in quality and presentation.
- Maintained cleanliness and organization of food preparation areas, ensuring compliance with health standards.
Back-of-house Shift Manager
Bourbon Square
02.2013 - 08.2014
- Supervised daily operations and coordinated team schedules to optimize workflow.
- Trained and mentored staff on customer service best practices to enhance guest experience.
- Implemented inventory control measures to maintain stock levels.
- Led buffet line staff and ensured quality preparation of ground beef, roast beef, steaks, and Saulsbury steak.
Back-of-house Shift Manager
Hyatt Lake Tahoe
03.2009 - 04.2012
- Supervised kitchen staff during food preparation for menu items, ensuring quality and consistency in dishes like Mahaska, chilled items, and soups.
- Managed inventory levels and ordered supplies, ensuring stock availability to meet kitchen demands.
- Oversaw daily operations, enhancing service efficiency and contributing to high customer satisfaction.
- Trained staff on menu knowledge and customer service best practices.
Education
T.M.C.C. - Culinary Arts
T.M.C.C.
NV, USA05-2005
Skills
- Banquet execution
- Event execution
- Menu development
- Meat preparation
- Sauce creation
- Culinary presentation
- Food plating
- Kitchen management
- Order management
- Sanitation standards
- Waste management
- Training program
- Team leadership
- Effective communication
- Problem solving
- Attention to detail
Hobbies and Interests
- Knives
- Gamer
Timeline
Banquet Chef
Wild River Grill
02.2020 - 03.2021
Line Cook
Oxbow Café & Line Cook Bistro
03.2019 - 10.2019
Room Chef
Nugget Roses Café
02.2018 - 12.2018
Line Cook
The Gas Lamp
12.2017 - 02.2018
Sous Chef
Redwood Cafe
03.2017 - 01.2018
Line Cook
Eldorado The Roxy
03.2015 - 04.2017
Prep Cook
Cheesecake Factory
05.2014 - 04.2015
Back-of-house Shift Manager
Bourbon Square
02.2013 - 08.2014
Back-of-house Shift Manager
Hyatt Lake Tahoe
03.2009 - 04.2012
T.M.C.C. - Culinary Arts
T.M.C.C.